Imperial Rice Recipes

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IMPERIAL RICE



Imperial Rice image

Put together a dinner side dish like Imperial Rice that's easy and delicious. This rice dish includes chicken, stuffed olives, garlic, tomatoes, sweet peas and a blend of cheeses. That's why we call it Imperial Rice.

Provided by My Food and Family

Categories     Home

Time 2h10m

Yield 10 servings

Number Of Ingredients 16

2 lb. boneless chicken breasts
2 Tbsp. concentrated powdered chicken bouillon or 2 chicken bouillons
1 large onion, finely chopped, divided into thirds
2 bay leaves, divided
2 whole garlic cloves
4 garlic cloves, finely chopped, divided
2 Tbsp. olive oil
4 cups long-grain white rice
1 tsp. sweet paprika, divided
1/4 cup stuffed pimento-stuffed green olives, sliced
1 can (8 oz.) tomato sauce
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 pimento, cut into strips
1 can (8.5 oz.) sweet peas, drained
cooking spray

Steps:

  • Cook chicken breasts in a medium pot in 8 cups of water, chicken broth concentrate, a third of the onion, 1 of the bay leaves and 3 cloves of garlic. Bring to a boil and cook over medium- low heat 40 minutes. Once cooked, remove chicken and strain and reserves the broth where you cook the chicken, you will use 7 cups of broth to prepare the rice. Cool and shed chicken; set aside.
  • Start preparing the rice in a large pot. Add 1 Tbsp. of the oil and cook and stir one third of the onion and 1 chopped clove of garlic. Add the reserved 7 cups of chicken broth from cooking the chicken. Incorporate the rice, 1/2 tsp. of the paprika and season to the taste. Once it boils reduce heat to medium low. Cover and cook until the rice is completely cooked.
  • Meanwhile, in a large skillet add remaining oil, the remaining onion, the remaining chopped garlic, the paprika and the bay leave, olives, shredded chicken and tomato sauce. Simmer 20 minutes or until the liquid evaporates.
  • Preheat oven 350°F. You will need a rectangular 14 x9 or 13 x 9 inch baking dish (2 inches deep) which has been sprayed with cooking spray. Remember you are going to layer it as if it was a potato pie, lasagna or sandwich. Measure and reserve a 1/2 cup of the chicken mixture, 1/4 cup of the peas and a few of the pimiento strips.
  • Spread a layer of rice in baking dish, top with the chicken mixture, then half of the cheeses and the peas. Top with another layer of rice and finish by decorating the center with the reserved chicken, peas, the pimiento strips. Sprinkle with remaining cheeses. Cover with aluminum foil.
  • Bake 15 minutes, uncover and bake until cheeses are melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 520, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

ARROZ IMPERIAL



Arroz Imperial image

Provided by Julie Maestre

Categories     Entree

Time 1h15m

Number Of Ingredients 30

2 cups parboiled rice
4 cups water
1 onion (finely diced )
3 garlic cloves (finely minced )
1/2 tsp oregano
1/2 tsp cumin
1 bay leaf
2 tbsp dry white wine (optional )
1 cup corn kernels (or the entire can )
1/4 cup tomato sauce
1 tsp sazon
3 tbsp olive oil
salt to taste
2 lbs chicken breasts
1 onion (finely diced )
1 green bell pepper (sliced )
3 garlic cloves (finely minced )
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp sazon
2 tbsp dry white wine (optional )
1/2 cup tomato sauce
4 cups chicken stock
2 tbsp capers
1 bay leaf
salt and pepper to taste
1 cup mayo
2 cups cheddar cheese
1/4 cup roasted red peppers, for garnish (optional )

Steps:

  • To make the yellow rice, heat 3 tbsp of olive oil over medium-high heat in a large pot. Add the onions and cook for 2-3 minutes.
  • Stir in the garlic and cook until fragrant. Add the sazon, tomato sauce, bay leaf, cumin, oregano, dry white wine, salt, and corn. Cook for 1 minute. Add the rice and cook for 1 minute. Add the water and let it come to a boil. Once it comes to a boil, cover, reduce the heat to medium-low and cook for 20 minutes or until the rice is fully cooked through.
  • To make the shredded check, boil the chicken breasts in a pot filled with water over medium-high heat for 20-25 minutes or until the chicken is almost fully cooked through.
  • Shred the chicken using two forks and set aside. In a large skillet over medium-high heat, heat up some olive oil. Add the onions, garlic, and peppers, cook until transulecent.
  • Stir in the tomato sauce, dry white wine, oregano, garlic powder, sazon, bay leaf, and cumin. Cook for one minute.
  • Stir in the shredded chicken. Add the chicken stock and season with salt and pepper.
  • Cook uncovered for 20 minutes or until the sauce thickens.
  • Add the capers and check for seasoning.
  • Grease a 9x13 oven-safe baking dish and preheat your oven to 350 degrees F.
  • Add about 1-2 cups of cooked yellow rice and then cover the rice with the shredded chicken. Cover the chicken with the remaining rice. Add the mayo and spread it evenly on top of the rice. Cover the top with cheese and bake for 30 minutes or until the cheese is completely melted. Garnish with cilantro and roasted peppers, if desired. Enjoy!

Nutrition Facts : Calories 641 kcal, Carbohydrate 41 g, Protein 35 g, Fat 36 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 740 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

EASY CUBAN ARROZ IMPERIAL (IMPERIAL RICE!)



Easy Cuban Arroz Imperial (Imperial Rice!) image

Cuban Arroz Imperial aka Imperial Rice. A classic Cuban comfort food dish made with layers of yellow rice, shredded chicken, mayonnaise, and melted cheese. Perfect for parties, large crowds, and any time of year!

Provided by Jamie Silva

Categories     Dinner     Main Course

Time 50m

Number Of Ingredients 21

2 tablespoons olive oil
1 small onion (chopped)
1 small green bell pepper (chopped)
2 cloves garlic (minced)
1 can sliced pimentos (4 oz, drained (plus more for garnish, optional))
1 can tomato sauce (8 oz)
2 cups uncooked Riceland Long Grain Rice (washed and drained)
3 cups water
1 chicken bouillon cube
Pinch of Bijol, annatto or turmeric powder to color the rice
1 bay leaf
3 cups cooked and shredded chicken breast ((you can use a rotisserie chicken to save time))
1 tablespoon olive oil
1/2 small onion (chopped)
1 teaspoon oregano
1 teaspoon cumin
Salt & pepper to taste
4 cloves garlic
1/2 cup chicken stock to deglaze the pan
2 cups shredded cheese (Gouda, Cheddar, any melty cheese will work!)
1/2 cup mayonnaise (plain Greek yogurt, or sour cream)

Steps:

  • In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
  • Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, Bijol and bay leaf. Bring to a boil.
  • Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork and set aside.
  • In a skillet, add olive oil, onions, oregano, cumin, salt, and pepper. Sauté onions with spices for 5 minutes at medium-high heat. Add garlic cloves and cook for 1 minute. Add chicken stock to deglaze the pan then add the shredded chicken and cook for an additional 2 minutes. Transfer chicken to a plate and set aside.
  • Preheat the oven to 350 degrees F.
  • In an 8x8 baking dish, you will begin layering your ingredients. First, start by spreading a thin layer of mayonnaise at the bottom. This will prevent the rice from sticking to the bottom of the dish.
  • Next, add a layer of rice, then a layer of shredded chicken, then a layer of shredded cheese, another layer of rice, a thicker layer of mayonnaise, a layer of shredded chicken, and top it off with a thick layer of shredded cheese.
  • Place in the oven for 20-25 minutes to melt the cheese. Garnish with sliced olives and pimentos, if desired. Serve and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 525 kcal, Carbohydrate 46 g, Protein 25 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 901 mg, Fiber 3 g, Sugar 6 g

LOW-CARB ARROZ IMPERIAL (IMPERIAL RICE)



Low-Carb Arroz Imperial (Imperial Rice) image

A tasty Cuban chicken and rice casserole called Arroz Imperial (Imperial Rice) but made low carb by using grated cauliflower instead of rice. There are as many recipes for Arroz Imperial as there are cooks that make it. In that respect it is like a Shepherd's Pie or Pâté Chinois. Ham, chorizo and shrimp are routinely added, like you would with a paella. An entire casserole is often purchased for take-away from small Cuban restaurants and served for parties along with other dishes. What is unique about this recipe is that it uses grated cauliflower instead of rice, reducing the calories and carbs significantly. The "rice" is then more seasoned than usual to look and taste like the rice you would have with a traditional Cuban arroz con pollo. The use of mayonnaise may seem odd but it adds greatly to the flavor and creaminess of the dish, and in the end is less mayonnaise per serving then you might have in a serving of tuna fish salad.

Provided by LoveToBraise

Categories     Cauliflower

Time 1h45m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 15

1 cup parmesan cheese, shredded
1 teaspoon ground cumin
1 teaspoon ground oregano
2 tablespoons olive oil
3 lbs skinless chicken breasts
1 lime, juice of
4 slices bacon
1 head raw cauliflower (5-6-inch dia)
4 tablespoons frozen green peas
1 green bell pepper
4 ounces tomato sauce
8 ounces monterey jack cheese, shredded
6 tablespoons mayonnaise
6 garlic cloves
1 large raw onion

Steps:

  • Making the Chicken.
  • Wash chicken and place in stock pot. Add enough water to cover meat. Bring to a boil, reduce heat to low, and simmer, uncovered, until the meat is tender and falls from bone - approximately 45 minutes to 1 hour. Remove chicken and keep the broth which you will use to make the cauliflower rice.
  • As an alternative, you can purchase 1-2 cooked rotisserie chickens depending on their size. Pull apart the meat and use the chicken bones to make the broth. You need about 3 lbs of meat.
  • When completely cooled, skin and shred the chicken into small pieces by hand or with two forks. Be sure to check the meat with your hands so as not leave any small bones, cartilage or tough pieces in the mix.
  • In a large pan, cook the bacon and discard the excess fat. Chop the bacon and add 1 tablespoon of olive oil, ½ onion, chopped, ½ green pepper, chopped and sauté until onion is translucent. Add 3 garlic cloves, diced and sauté for another minute. Add shredded chicken and 4 oz tomato sauce. Salt and pepper to taste. Simmer for about 10 minutes. Add lime juice and mix. Set aside.
  • Making the Cauliflower Rice.
  • Remove and discard leaves and larger stems from the cauliflower head. Break florets apart, rinse and spin dry. Remove smaller stems and separate. Grate the cauliflower florets with a hand grater or food processor grater attachment (much easier). Coarse chop the smaller stems and run through food processor grater as well. Otherwise, you can also discard the small stems. Combine into a microwave safe bowl with two bay leaves and microwave on high for 6 minutes, covered. Remove the bay leaves.
  • In a Dutch oven or large pot, add 1 tablespoon of olive oil, ½ onion, chopped, ½ green pepper, chopped. Sauté until onion is translucent. Add 3 diced garlic cloves and sauté for another minute. Add one cup of chicken broth and ½ cup of beer (optional). Add one tsp each of oregano cumin. Add 1 tsp of Bijol, saffron or other yellow colorant such as achiote. Add cooked, grated cauliflower and stir well. Simmer covered for about 10-15 minutes, stirring occasional until cauliflower is tender. Add the frozen peas during the last 5 minutes of cooking. Salt and pepper to taste.
  • It is OK to have some fluid left in the bottom of the pot. Just transfer the cauliflower to a mixing bowl avoiding the fluid at the bottom; then mix in ½ cup of grated Parmesan.
  • Assembling the Casserole.
  • In a 9" x 13" baking pan or casserole dish, spread one 1/3 of cauliflower rice along the bottom of the pan, patting it down firmly.
  • Spread 2 tbls of the mayonnaise on top of the cauliflower rice.
  • Spread ½ of the chicken mixture to create the next layer, patting down firmly.
  • Sprinkle ¼ cup of Parmesan over the chicken.
  • Add another (1/3) layer of cauliflower rice.
  • Top with 2 tbls of the mayonnaise.
  • At the final layer of chicken sprinkled.
  • Sprinkle the last of the parmesan.
  • Add the final layer of the cauliflower rice, patting down firmly.
  • Spread remaining 2 tbls of mayonnaise.
  • Spread the grated Monterey Jack, or other mild cheese over the top of it all.
  • To recap, these are the layers:.
  • 1) Layer of Cauliflower Rice.
  • 2) Mayo.
  • 3) Layer of Chicken.
  • 4) Parmesan.
  • 5) Layer of Cauliflower Rice.
  • 6) Mayo.
  • 7) Layer of Chicken.
  • 8) Parmesan.
  • 9) Layer of Cauliflower Rice.
  • 10) Mayo.
  • 11) Monterrey Jack.
  • Place in oven at 350 degrees for about 20 minutes until cheese is melted.
  • Presentation.
  • There are a variety of ways to present the dish. Red pimento strips and slices of hard boiled eggs are often used to decorate the dish. A search for "Arroz Imperial" on Google Images will give you lots of ideas.
  • Serve hot with a side salad, tomatoes or avocado slices. For those not on a low carb diet, the dish can be served with fried sweet plantains. Makes 8 meal-sized servings.

Nutrition Facts : Calories 478.5, Fat 26.2, SaturatedFat 10.5, Cholesterol 152.6, Sodium 748.3, Carbohydrate 9.2, Fiber 1.4, Sugar 3.3, Protein 50.2

ARROZ IMPERIAL



Arroz Imperial image

This is a fabulous Cuban Chicken and Rice Dish! This recipe originally asked for a full frying chicken but I've changed it to include just two chicken breasts so my small family can eat it and still have leftovers for lunch.

Provided by Sabia

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 chicken breasts
2 cups rice
1/4 chopped onion
1/4 chopped bell pepper
1 (16 ounce) can tomato sauce
14 -16 chopped spanish stuffed green olives
oil
2 chicken bouillon cubes
salt
oregano
cumin
garlic salt
turmeric
pepper
mayonnaise

Steps:

  • Broth: With 4 1/2 cups water, add chicken breasts, chicken bouillon, 4 ounces tomato sauce, 1/2 of the chopped onion, 1/2 of the chopped bell pepper, 1 tablespoon olive juice and 3-4 shakes of each seasoning. Cook until chicken is done. About 20 minutes. Remove chicken, cut it into pieces and place in the following skillet.
  • Meat: While broth is cooking, place in large skillet 1 tablespoon oil, the rest of the onion and bell pepper. Saute until tender. Add rest of tomato sauce, chopped olives, 1/2 tablespoon juice from the olives, 1-2 shakes of each seasoning (except turmeric) and chicken. Cook on low covered while the rice cooks.
  • Rice: Strain broth and discard onion and bell pepper. Cook 2 cups rice in 4 cups broth by bringing broth to a boil and then adding rice, cover and cook on low for 20 minutes.
  • Final Preparation: When done, place 1/2 rice on a serving platter or in a 8x8 square pan, pressing the rice together. Spread all chicken on top and top with remaining rice. Press so rice and chicken is compacted. Spread a light layer of mayonnaise on top. (I know the mayonnaise sounds strange, but try it once. Some love it and want more on top, others don't care for it as much but still want a little on top.).

Nutrition Facts : Calories 522, Fat 7.8, SaturatedFat 2.2, Cholesterol 46.7, Sodium 1017.7, Carbohydrate 87.2, Fiber 3.3, Sugar 5.7, Protein 23.5

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Top Asked Questions

What is imperial rice?
This Imperial rice recipe is the special of the day. Imperial rice is a Cuban chicken and rice dish in casserole form and it has a surprising secret ingredient. It makes a perfect dish to serve during family dinners, holiday meals, or when you need to make food for leftovers.
How to make arroz Imperial?
Arroz Imperial is a classic Cuban dish made with layers of yellow rice, shredded chicken, mayonnaise and melted cheese. 10 cachucha peppers (or 3 red bullhorn peppers, finely diced) 1 teaspoon yellow saffron food coloring , such as Spigol or Bijol Place the chicken in a pressure cooker, season with salt and cover it completely with water.
How to cook yellow rice for stir fry?
To make the yellow rice, heat 3 tbsp of olive oil over medium-high heat in a large pot. Add the onions and cook for 2-3 minutes. Stir in the garlic and cook until fragrant. Add the sazon, tomato sauce, bay leaf, cumin, oregano, dry white wine, salt, and corn. Cook for 1 minute. Add the rice and cook for 1 minute.
What is the best way to cook rice in a pan?
Grease a 13×9 casserole dish and spread 1/3 of the rice into the dish. Cover the rice with a layer of mayonnaise then top it with a bit of cheese and some of the chicken mixture. Repeat the layers with more rice, mayonnaise, cheese, and chicken.

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